Sous Chef - Upscale Cafe Style Dinning

SIHAMCO; Cape Town; On-site; ZAR 386,000 - 600,000; Full time

Job summary

SIHAMCO is seeking an experienced Sous Chef to lead culinary operations for a bold, playful dining concept in Riyadh. The role blends contemporary global cuisine, creative comfort food, and indulgent desserts, delivering a consistently excellent product in a high-volume service environment.

You will develop menus, control costs, supervise kitchen teams, maintain HACCP and hygiene standards, and collaborate with management on promotions and seasonal changes, ensuring exceptional quality and a

Qualifications

• Experience leading high-volume kitchen operations.
• Ability to develop menus and maintain quality standards.
• Strong cost control, portioning, and GP management.
• Knowledge of HACCP, hygiene and food safety.

Responsibilities

• Lead the overall kitchen operation with high food quality and execution.
• Oversee diverse menu incorporating Asian, Italian, American and global influences.
• Maintain recipes, plating standards, and kitchen SOPs.
• Develop innovative dishes aligned with brand identity.
• Manage food costs, wastage, yields, and GP targets.
• Lead daily kitchen briefings, tastings, quality checks, and service prep.
• Coordinate between kitchen sections and front-of-house.
• Recruit, train, coach, and develop kitchen staff.
• Ensure food safety, sanitation and health and safety compliance.
• Maintain clean, organized, efficient kitchen.

Skills

Kitchen leadership

Menu development

Cost control

Quality standards

Team development

HACCP compliance

Communication

Job description

We are seeking an experienced and highly creative Sous Chef to lead the culinary operations for a bold and playful dining concept bringing together contemporary global cuisine, creative comfort food, and indulgent desserts within one distinctive guest experience. The menu takes inspiration from around the world, combining Asian flavours and techniques with Italian classics, contemporary burgers and sandwiches, globally inspired starters, and a strong focus on indulgent chocolate and pastry creations.

The Sous Chef will be responsible for maintaining the quality and consistency of the existing menu while continuously developing the culinary offering in line with the personality of the brand. This role requires a chef who understands modern casual dining, international flavours, high-volume service, menu development, presentation, and commercial kitchen management.

The successful candidate will be both a creative culinary leader and a strong operator, capable of translating an imaginative menu into a consistently excellent product while managing food costs, kitchen performance, quality, and team development.

This role is based in Riyadh and is a seasonal 6 month role Nov-April

• Lead the overall kitchen operation, ensuring a consistently high standard of food quality, presentation, taste, and execution.
• Oversee the preparation and service of a diverse menu incorporating Asian, Italian, American and contemporary global influences.
• Maintain and continuously improve recipes, plating standards, preparation methods, and kitchen SOPs.
• Ensure consistency across the menu, from starters and salads through to burgers, sandwiches, pasta, Asian-inspired dishes, and desserts.
• Work closely with the management team on menu development, seasonal changes, new dishes, promotions, and special culinary activations.
• Develop innovative dishes that fit the playful and creative identity of Little Krazy while remaining commercially viable.
• Ensure all recipes are properly documented with accurate ingredients, yields, portion sizes, preparation methods, and presentation standards.
• Manage food costs, portion control, wastage, yields, and GP in line with agreed targets.
• Monitor food quality and ensure all ingredients meet the required standards.
• Work closely with suppliers and procurement teams to source quality ingredients at competitive prices.
• Lead daily kitchen briefings, tastings, quality checks, and service preparation.
• Ensure smooth communication and coordination between kitchen sections and front-of-house during service.
• Recruit, train, coach, and develop the kitchen brigade to create a strong, disciplined, and motivated team.
• Manage kitchen scheduling, staffing requirements, section allocation, and daily operational priorities.
• Ensure strict compliance with food safety, HACCP, hygiene, sanitation, and health and safety requirements.
• Maintain a clean, organised, efficient, and professional kitchen